Loretta Oden's Ancho Chile Corn Fritters with Pueblo Salsa

Adapted from Lari Robling's Endangered Recipes: Too Good to be Forgotten

Salsa

For this recipe you will need:

• 3 tomatillos, chopped
• 1 large yellow tomato, chopped
• 1/3 cup chopped red onion
• 2 jalapeno chiles, roasted, seeded, and minced
• juice and zest of 1/2 lime
• 2 tablespoons cilantro plus sprigs for garnish
• 1 teaspoon chopped garlic

In a medium glass bowl combine ingredients. Cover and refrigerate until ready for use.

Fritters

For this recipe you will need:

• 1/2 cup flour
• 1/2 teaspoon ancho chile powder, or to taste
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 1/2 cup corn kernel (fresh or frozen--roasted corn is ideal)
• 1 Granny Smith Apple, peeled cored and julienned into 1-inch matchsticks
• 2 eggs, separated
• corn oil, for frying

To prepare this recipe:

Mix together flour, ancho chile powder, baking powder and salt. Add the corn, apples, and egg yolks. Mix well and set aside.

In a large bowl, beat egg whites until soft peaks form. Fold into the chile mixture and let stand 10 minutes.

In a large, heavy pan, heat one inch of oil until it reaches 375 degrees. Spoon a heaping tablespoon of the corn mixture into the hot oil and flatten it slightly in the pan. Cook until golden brown on one side, about 2 minutes, turn and cook about 1 minute more. Drain on paper towels and keep in a warm oven until all the fitters are cooked and ready to serve.

Ideal as an appetizer or hors d'ouvre. Serve with salsa.